You can use either old-fashioned or quick rolled oats in this recipe. Feel free to substitute other dried fruit and nits, such as apricots and pecans, for the dates and almonds.
TOTAL:1 hour 30 minutes
- 1 cup Rolled Oats
- 3/4 cups Unblanched Almonds
- 3/4 cups Pitted Dates
- 1/4 cup Sunflower Seeds
- 1 cup Unsalted Butter, Softened
- 1/2 cup Brown Sugar
- 1/4 cup Honey
- 1 Egg
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
DIRECTIONS:Place in a food processor and pulse until very finely chopped, about 12 pulses:
Add and pulse to incorporate, about 6 pulses:
Cream until light and fluffy:
Unsalted Butter, Softened
Whisk together and mix in until just incorporated:
Add and mix in:
Processed oat mixture from above
Stir just until all ingredients are well blended; do not over-mix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Frost and decorate with Buttercream Frosting, if desired.
Beat 1/2 cup softened unsalted butter in a large mixing bowl until light and fluffy. Add 2 cups confectioners' sugar and beat until smooth. Add 1 teaspoon vanilla. If necessary, add a few drops of milk or cream to get a light spreadable consistency.
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